French Rabbit Stew

Title: French Rabbit Stew

Categories: Wild game, French, Wine

Yield: 4 servings

-JUDI M. PHELPS

1 Rabbit; disjointed

3 T Butter

1 1/2 ts Salt; optional

1/2 ts Freshly ground black pepper

2 T Flour

1/4 c Beef broth

1/2 c Dry white wine

4 sl Bacon; diced

12 sm White onions

1 cl Garlic; minced

2 or 1/2 lb Mushrooms; sliced

Clean, wash, and dry the rabbit. Melt the butter in a Dutch oven.

Brown the rabbit in it. Sprinkle with the salt , pepper,

and flour, stirring until the flour browns. Add the broth and wine;

bring to a boil, cover and cook over low heat 45 minutes to one hour

or until tender.

While the rabbit is cooking, brown the bacon lightly in a skillet;

pour off half the fat. Add the onions; saute until golden. Add the

garlic and mushrooms; saute 3 minutes. Add this mixture to the

rabbit; cook 15 minutes longer or until the rabbit is tender.

Note: If mixture seems dry, you can add a little more beef broth or wine to the mixture while it is cooking.

Source: The Complete Round the World Meat Cookbook by Myra Waldo.

Shared and MM by Judi M. Phelps.

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